Coconut Pineapple Cream Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Knight Estate in Wills Point, Texas in 1993. Ingredients:
1 box lemon cake mix |
1/2 cup oil |
4 eggs |
1 cup lemon lime soda |
8 ounces cream cheese softened |
1 can coconut milk |
1 package instant vanilla pudding |
16 ounce can crushed pineapple drained |
12 ounces nondairy whipped topping |
1 cup flaked coconut |
Directions:
1. Combine cake mix, eggs, oil and soda then pour into greased and floured rectangular pan.
2. Cool then cream together coconut milk, cream cheese and vanilla pudding.
3. Spread pineapple over cream cheese topping then spread topping over pineapple.
4. Sprinkle with coconut then refrigerate.
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